Camelina crusted salmon
Fish and seafood

Roasted Fit-Salmon

30 minutes

12 minutes

2 portions


[Salmon and fried rice]

2 salmon fillets

¼ cup (60 mL) roasted camelina seeds

2 cups (250 mL) basmati rice, cooked

1 bok choy


4 green onions, finely chopped

2 tbsp. (30 mL) fresh cilantro, chopped

¼ cup (60 mL) light soy sauce

2 tbsp. (30 mL) maple syrup

1 C. (15 mL) roasted camelina oil

1 C. (15 mL) roasted camelina seeds

1 C. (15 mL) rice vinegar

1 C. (15 mL) grated ginger

Sriracha, to taste

  1. Preheat the oven to 325F.
  2. In a plate, put the roasted camelina seeds. Season with S&P and mix well. Then place the salmon fillets on the plate and coat 3 sides with the flesh to make a camelina crust.
  3. In a skillet over high heat sprayed with oil, sear the salmon fillets for 30 seconds on each side for 4 sides. Handle with Care.
  4. On a baking sheet lined with parchment paper, place the salmon fillets and bake for 8 to 12 minutes, depending on the size of the fillets and the desired doneness.
  5. In a glass, put all the dressing ingredients. Mix well and set aside.
  6. Finely chop the bok choy, taking care to separate the green part from the white part. Reserve.
  7. In a pan over medium heat sprayed with oil, put the white part of the bok choy. Season with S&P and cook for 5 minutes.
  8. Then add the green part of the bok choy, the cooked basmati rice and half the vinaigrette to the pan. Continue cooking for 2 minutes.
  9. Serve the bok choy fried rice with the camelina crusted salmon fillets and an additional drizzle of vinaigrette.


Tip :
If you don’t like cilantro, don’t hesitate to substitute it with flat-leaf parsley. On the other hand, the addition of a fresh herb in this recipe is in my opinion essential to accentuate the herbaceous taste of the camelina, which is at the heart of this Asian-inspired grilled dish.

Picture and recipe credit: Le Fit Cook

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